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The autumn leaves...
Vol. 2 No. 6

Vinegar -- it’s not just for salads any more

In a three-quart saucepan, bring 1 cup balsamic vinegar, 1/2 cup water and 1/4 cup sugar to a boil over medium-high heat.

Reduce heat to medium. Simmer for 25 - 30 minutes.

Drizzle over fresh strawberries and serve with whipped cream.

Variety in vinegars

Vinegars are an intriguing condiment that will reward your experiments.

The producers on Savor California make many different types; only a few are listed here.

A Perfect Pear
Pear Balsamic

Bellindora Vinegars
Peach Balsamic

Sparrow Lane
Pear Rosé

Spindel Farms
Pomegranate

Terra Sonoma
VerJus (see recipe in center column)

the girl & the fig
Fig Balsamic

What's new

You could easily make a meal by combining the delicious products from these Savor California producers:

Marin Chef
Meadow Lakes Salad Dressings Mozzarella Fresca
Nick Ranch Certified Organic Grass-Fed Beef
Sierra Soups

Fresh Greens with Apricots, Walnuts and Pears

Mixed greens (possibly including lettuce and watercress from Hollandia Produce / Live Gourmet and endive from 199 Not Found)
1/2 cup B & R Farms dried apricots
1/2 cup walnuts
1/4 Nashi pear, Bosc pear or crisp apple

Salad Dressing –
3/4 cup Terra Sonoma VerJus
1/4 cup La Tourangelle Artisan Oils walnut oil
Salt to taste

Mix the greens in a bowl. Cut the dried apricots into thin slices. Coarsely chop the walnuts. Remove the skin and thinly slice the pears. Toss the fresh greens, apricots, walnuts and pears in the bowl. Add dressing just before serving.

Harvest Festivals

Savor California will have a booth at the Harvest Festivals in Del Mar November 9 – 11 (changed from October 26 – 29), and in Pomona November 30 – December 1. These products will make your holiday shopping easy – food is the perfect gift!

Del Mar Harvest Festival:
Allie's Edibles
Art of Chipotle
Spindel Farms

Pomona Harvest Festival:
21 Missions Organics
B & R Farms
Bo's Best
Spindel Farms

25th Annual American Wine & Food Festival in Hollywood

The members of Savor California made a huge contribution to this fundraiser founded by Wolfgang Puck to benefit Meals on Wheels of Los Angeles and held on the backlot of Universal Studios.

Over 50 companies donated items to compose 4 extravagant gift baskets for the silent auction. Other companies donated products that were used to make hors d’oeuvres and desserts served at the Savor California table during the event.

The hors d’oeuvres were made by simply assembling extraordinary products from Savor California. Following is the menu for the Savor California table:

California Endive Farms
Red and White Endive
Point Reyes Farmstead Cheese
Original Blue
Red Barn Walnuts
Candied Walnuts

California Endive Farms
Red and White Endive
Cypress Grove Chèvre
Purple Haze
Maisie Jane's California Sunshine Products
Natural Pistachios
Wine Country Honey
Lavender Honey


Fabrique Délices
Smoked Duck Breast
Bellwether Farms'
Carmody
Made in Napa Valley
Fig and roasted Shallot Tapenade
Robert Lambert
Five-Lime Marmalade


Elaine's Toffee
Dark Chocolate Almond Toffee
Desserts on Us
Laceys
Marich Confectionery
Raspberry Trufflez

Tasty tuna

The wild albacore tuna from Wild Planet is not only tasty but beautiful and healthy.

“Studies have demonstrated that albacore caught in the coastal waters of the Pacific Northwest have lower levels of mercury than the older and larger albacore harvested by industrial scale fishing companies, and the smaller three-year-olds that we use have even less mercury,” explains Bill Carvalho of Wild Planet.

The best tuna sandwich? Combine Wild Planet tuna with a little mayonnaise and lemon juice and spread on a sliced baguette. Top with Jimtown Fresh Olive Spread and slices of roasted red peppers.

Copyright 2003-2017 by Savor California. All rights reserved.